Julie Chrisley Carrot Cake Recipe
Julie Chrisley Carrot Cake Recipe is a rich, moist dessert made with fresh grated carrots, warm spices like cinnamon, and chopped pecans for added texture. It’s layered and generously frosted with a classic cream cheese icing. Known for its homemade Southern charm, the cake balances sweetness and spice, making it a comforting and crowd-pleasing treat.
Equipment
- 2 large mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Box grater (for carrots)
- Measuring cups & spoons
- Two 9-inch round cake pans
- Cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients
For the Carrot Cake:
- 1¾ cups granulated sugar
- ½ cup packed brown sugar
- 2 cups all-purpose flour
- 4 large eggs
- 1 teaspoon salt
- 3 cups freshly grated carrots
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 cup vegetable oil
- 1 cup crushed pineapple well drained
- 1 cup chopped walnuts or pecans your choice
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese softened to room temperature
- ½ cup 1 stick unsalted butter, softened
- 3 to 4 cups powdered sugar adjust to your taste
- 1 teaspoon vanilla extract
- Pinch of salt helps balance the sweetness
Instructions
Start with the Basics
- Before anything else, go ahead and preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×13-inch baking pan—or two 9-inch round cake pans if you’re going for a layered look. Set them aside once they’re ready.
Mix the Dry Ingredients
- Grab a large bowl and whisk together your flour, cinnamon, nutmeg, baking powder, baking soda, and a pinch of salt. This is your spice base—it’s where all that cozy flavor starts.
Get the Wet Stuff Going
- In another big bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture turns light and fluffy. Now pour in your oil and vanilla extract, and mix until everything’s nice and smooth.
Add the Good Stuff
- Time to fold in the grated carrots and crushed (well-drained) pineapple. Stir gently you want everything to be evenly mixed without overdoing it.
Bring It All Together
- Slowly add your dry ingredients into the wet mixture. Mix just until everything is combined—no need to overmix. Finally, stir in some chopped nuts (like walnuts or pecans) for that perfect crunch.
Bake It Up
- Pour the batter into your prepared pan(s), spreading it out evenly. Bake for 40 to 45 minutes, or until a toothpick poked into the center comes out clean. Let the cake cool completely in the pan before frosting—trust me, it’s worth the wait.
Whip Up the Frosting
- While the cake cools, make your cream cheese frosting. Beat together softened cream cheese and butter until smooth and creamy. Add a splash of vanilla, a pinch of salt, and about 3 cups of powdered sugar. Beat it all together until fluffy and delicious. Taste and add more sugar if you like it sweeter.
Finish It Off
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula. Frost the middle and top. Decorate with extra nuts if desired. Slice and serve!
Notes
Nutrition Facts Of Julie Chrisley Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 510 |
| Fat | 28g |
| Saturated Fat | 8g |
| Cholesterol | 65mg |
| Sodium | 330mg |
| Carbohydrates | 62g |
| Fiber | 2g |
| Sugars | 45g |
| Protein | 5g |
